Moist poppy seed cake

Ingredients for 1 servings:

• 250 g butter or margarine
• 250 g sugar
• 7 eggs
• 150 g almonds, ground, peeled
• 250 g poppy seeds, ground
• ½ tsp baking powder, gluten-free
• 1 packet of vanilla sugar
• 6 tbsp rum
• 1 tsp cinnamon
• 1 pinch of salt
• 200 g dark chocolate coating

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

gluten-free, from a 26 cm or 28 cm springform pan, approx. 12 pieces

Gluten-free, made from a 26cm or 28cm springform pan, makes about 12 pieces. Preheat the oven to 150°C (top/bottom heat). Beat the softened butter with 175g of sugar in a mixer until smooth and fluffy. Continue beating the mixture, gradually adding the egg yolks, then the rum, vanilla sugar, baking powder, and cinnamon. Stir the almonds and poppy seeds into the stiff peaks, but only until the mixture is smooth. Now beat the egg whites with the remaining 75g of sugar and salt until very stiff. Quickly fold the beaten egg whites into the poppy seed and almond mixture using a wooden spoon until the mixture is smooth but still airy. Place a sheet of baking paper on the bottom of a springform pan (26 or 28cm diameter) and clamp the paper and base together with the sleeve. Cut off any excess paper with scissors. Pour in the batter and bake on the middle rack at 150 degrees Celsius for at least 60 to a maximum of 80 minutes, depending on your oven and the desired moistness. After 60 minutes, I recommend doing the skewer test; after about 70 minutes, you can place a sheet of aluminum foil on the cake if it starts to get too dark. Otherwise, it will become bitter. Once the cake has cooled, cover it with chocolate coating. I think it tastes best with whipped cream, vanilla sauce, or vanilla ice cream. Tips: – I also baked it with fan-assisted oven at 150 degrees Celsius, but for a maximum of 70 minutes. – You can use ground hazelnuts instead of almonds. – The cake also turns out well in a loaf pan, but here, too, I recommend lining the pan with baking paper. For muffins, halve the baking time and use tulip cups, as the batter will rise very high at first and then sink slightly. – The cake is great for freezing. – since the cake is very rich, you can easily divide it into 16 or more pieces.